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Pumpkin-Cheesecake Streusel Bars

(1)
  1 reviews
  • 20 min prep time
  • 3 hr 0 min total time
  • 7 ingredients
  • 24 servings
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Like pumpkin pie, but better—these easy bars have a cookie crust, indulgent cheesecake layer and crumbly oat topping.

Dorothy Kern Dorothy Kern
September 29, 2015

Ingredients

1 1/2
rolls Pillsbury™ refrigerated chocolate chip cookies (total 24.75 oz)
1/2
cup quick-cooking oats
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
package (8 oz) cream cheese, softened
3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice

Steps

  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • 2 Press 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies evenly in bottom of pan. Bake 10 minutes.
  • 3 Meanwhile, into medium bowl, crumble 1/2 roll Pillsbury™ refrigerated chocolate chip cookie dough. With fingers, work in 1/2 cup quick-cooking oats to form crumbly streusel. Set aside.
  • 4 In large bowl with electric mixer, beat 3 eggs, 1 can (15 oz) pumpkin, 1 package (8 oz) cream cheese, softened, 3/4 cup sugar and 1 1/2 teaspoons pumpkin pie spice until no lumps remain.
  • 5 Remove partially baked crust from oven. Pour pumpkin mixture over crust. Sprinkle streusel evenly over top.
  • 6 Bake 26 to 30 minutes or until streusel is browned and center is only slightly jiggly. Cool completely on cooking rack, about 45 minutes. Refrigerate at least 2 hours. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • 2 Press 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies evenly in bottom of pan. Bake 10 minutes.
  • 3 Meanwhile, into medium bowl, crumble 1/2 roll Pillsbury™ refrigerated chocolate chip cookie dough. With fingers, work in 1/2 cup quick-cooking oats to form crumbly streusel. Set aside.
  • 4 In large bowl with electric mixer, beat 3 eggs, 1 can (15 oz) pumpkin, 1 package (8 oz) cream cheese, softened, 3/4 cup sugar and 1 1/2 teaspoons pumpkin pie spice until no lumps remain.
  • 5 Remove partially baked crust from oven. Pour pumpkin mixture over crust. Sprinkle streusel evenly over top.
  • 6 Bake 26 to 30 minutes or until streusel is browned and center is only slightly jiggly. Cool completely on cooking rack, about 45 minutes. Refrigerate at least 2 hours. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Expert Tips

Use your favorite cookie dough instead of chocolate chip!

The best way to ensure you will not have lumps in your cheesecake mixture is to make sure that all of your ingredients are room temperature (especially the eggs and cream cheese)!

Bake the remaining 1/2 roll of cookie dough into cookies to fill the cookie jar!

Nutrition Information

No nutrition information available for this recipe
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